I’ve made these twice now and I love them.  I love their chewy texture and I love that they’re not the standard chocolate brownie.  Note that these come out thin.  If you prefer them thicker, you could try baking this in a 9 x 9 inch pan and adding a few minutes to the baking time.  (See my favourite chocolate brownies recipe here and brownie cookies recipe here.)

Butterscotch White Chocolate Brownies Recipe

makes thin brownies, adapted from Anna Olson

1/3 cup salted butter, cut into pieces

3/4 cup (6 oz) white chocolate, chopped

2 eggs

1/2 cup brown sugar, packed

1/3 cup sugar

1 1/2 tsp vanilla

1 cup + 2 Tbsp all purpose flour

1/2 tsp baking powder

3/4 cup Skor toffee bits

3/4 cup toasted walnut pieces (optional)

Preheat oven to 350F.  Grease a 9 x 13 inch pan and line with parchment paper so that it hangs over the sides of the pan. Lightly grease the top of the parchment paper too.  Over a pot of barely simmering water melt butter for 1 minute, then add chocolate and stir gently until melted. Remove chocolate from heat and cool for 5 minutes. Meanwhile, whip eggs with sugars in a stand mixer using the whip attachment until thick and frothy. Change the attachment to the beater and gently mix in melted chocolate. Then gently mix in sifted flour and baking powder until just combined.  Mix in vanilla.  Gently mix in Skor bits and walnuts if using.  Spread batter into the prepared pan.  The brownies will be thin.  Bake for 18 to 20 minutes, until a rich golden colour. Cool to room temperature before removing from pan. I cut these into small squares or rectangles.  For something fancier, you could cut these into short thin strips and dip one end into melted white chocolate.

Note:  If you prefer these brownies thicker, bake them in a lightly greased 9 x 9 inch pan and add a few minutes to the baking time.